Easy Cream of Mushroom Soup
A comforting, creamy soup made with wholesome ingredients, perfect for busy families and meal prep enthusiasts.
Ingredients
For the soup base
- 2 tablespoons Unsalted Butter Adds richness without overpowering the delicate mushroom flavor.
- 2 cloves Garlic Brings aromatic depth and a savory tone to the soup.
- 1 medium Onion Adds sweetness and balance to the overall flavor profile.
- 16 ounces Sliced Mushrooms The star of the show, these give the soup its hearty base and earthy taste.
- 1 teaspoon Salt Enhances all the flavors, ensuring each ingredient shines.
- 1 teaspoon Dry Thyme Adds a warm, herby note that complements the mushrooms beautifully.
- 1 teaspoon Freshly Ground Pepper A classic seasoning that finishes off the flavor with a hint of warmth.
- 1 cup Dry Sherry (for non-alcoholic options, consider sherry vinegar) enhances the umami notes.
- 1 tablespoon Fresh Rosemary Adds a fragrant touch and elevates the overall taste experience.
- 2 tablespoons All-Purpose Flour Thickens the soup to achieve that desired creamy consistency.
- 4 cups Vegetable Broth Smooth and tasty base that brings everything together.
- 1 cup Low-Fat Milk For creaminess without the calories, perfect for a light yet satisfying dish.
- 1 tablespoon Chives Finishing touch for color and a slight onion flavor boost.
- 1 tablespoon Truffle Oil Optional drizzle for an upscale finish and extra flavor.
Instructions
Preparation
- Start by finely chopping the garlic and dicing the onion.
- Slice your mushrooms into even pieces for uniform cooking.
- Gather your herbs: strip the rosemary leaves and chop them finely, and measure out the thyme.
- Prepare your cooking space by having your broth, milk, and flour nearby.
- Set a heavy-bottom pot or Dutch oven on medium heat to warm up while you prep.
Cooking
- Melt the unsalted butter in the pot over medium heat.
- Add the onions and sauté for about 5 minutes until they start to soften and turn translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms, salt, thyme, and freshly ground pepper. Cook for 6–8 minutes, stirring frequently, until mushrooms release their juices.
- Pour in the dry sherry and let it simmer until the liquid evaporates, about 2-3 minutes.
- Sprinkle the flour over the mushroom mixture and stir for 1–2 minutes to combine evenly.
- Gradually whisk in vegetable broth and bring the mixture to a gentle simmer.
Serving
- Once the soup is simmering, lower the heat and pour in the low-fat milk.
- Cook for an additional 5 minutes, stirring occasionally, until the soup thickens but do not let it boil.
- Stir in the chopped rosemary and adjust seasoning as needed.
- Serve hot in bowls and garnish with freshly chopped chives and a drizzle of truffle oil if desired.
- Enjoy your creamy, heart-healthy bowl right away, or let it cool for meal prep!
Notes
For extra creaminess, replace part of the low-fat milk with a splash of unsweetened almond milk. Store leftovers in airtight containers in the refrigerator for up to 5 days.